I got this recipe from Teri, the executive secretary at the Wichita Art Museum, who nabbed it from a catalog from Aspen Traders--a trendy women's store. They really are the best I've ever tasted, so I made a batch to take to the work as my first baked goods. I did have a few problems (still trying to get to know my oven) but enough of them emerged unscathed as to constitute a worthy batch.
Recipe: Gingersnaps
Preheat the oven to 350 degrees.
In a large bowl combine:
5 cups flour
4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cloves
Whisk to combine.
Cream together:
3/4 lb. butter
2 cups sugar
Then add:
2 eggs
1/2 cup molasses
Mix until smooth, add dry ingredients and mix until just combined. Roll dough into 1 inch balls (or use a scoop) and then roll in sugar. Bake for 10-12 minutes. Makes at least 4 dozen.
Mangez!
Recipe: Gingersnaps
Preheat the oven to 350 degrees.
In a large bowl combine:
5 cups flour
4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cloves
Whisk to combine.
Cream together:
3/4 lb. butter
2 cups sugar
Then add:
2 eggs
1/2 cup molasses
Mix until smooth, add dry ingredients and mix until just combined. Roll dough into 1 inch balls (or use a scoop) and then roll in sugar. Bake for 10-12 minutes. Makes at least 4 dozen.
Mangez!